Make Your Kid’s Baon Extra Special With This Recipe

Wonder why most kids tend to resist eating fish? Those thorny little fish bones makes it difficult for them to eat it, silly! Better prepare them with something healthy, and easy-to-eat at school.

With Sarangani Bay Bangus Belly as the main ingredient, paired with creamy tarragon mustard sauce, no hassle shall pass through your magic ladle! Who would’ve thought that it will just take 15 minutes preparing this superb dish? Just perfect before the school bus arrives!

We better get started!

Bangus Fillet In Creamy Tarragon Mustard Sauce


1-410 g pack Sarangani Bay Bangus Belly(cut into 4 slices)

1/3 cup All purpose flour

1 tsp Salt

1/2 tsp Pepper

1/2 cup Cooking oil

2 tbsp butter

1/4 cup White onion (chopped)

1/2 cup Chicken broth

1/2 cup White wine

1 tbsp Dijon mustard

1/4 cup Sour cream

1 tbsp Fresh tarragon (chopped)

1/2 tsp salt

1/8 tsp pepper


Mix together flour, salt and pepper.

Dredge fish into the seasoned flour. Fry in hot oil. Drain and set aside

Melt butter in another pan. Saute onion until soft. Add broth and wine. Cook until liquid is reduced in half.

Stir in Dijon mustard, sour cream and tarragon. Reduce heat and cook until slightly thick about 3 mins.

Season with salt and pepper.

Place cooked fish in a platter.

Pour warm sauce over fish. Serve.

* Cooking Time: 15 mins

* Serving Size: Make 4 pieces